LAMB BUTTER MOLD RECIPES

Steps:

• "To make pie pastry, bring butter and water to boil in saucepan. Put flour and salt in a basin, make a hole in the middle. Pour boiling water and butter into hole. Mix until cool enough to handle. Form into a ball. Turn on to a floured board, knead well, and pat into a flat shape. Divide into six pieces, or two large pieces to roll out & cut circular pieces. Mold pastry up in the sides of ring or pan to 3 inches high to make filling holder. Roll out saved sections, cutting them into rounds to fit filling holders. Roll pastry as thin as you want, lay onto a muffin ring or large muffin pan, cut excess pastry leaving enough to fold to center of ring or muffin pan. Mix all filling ingredients together, divide into 6 or 8 portions and fill pastry. Make a slit in center of each top to let steam out. Brush tops with milk or beaten egg. Bake at 250°F for 30 minutes on baking sheet Raise oven to 350 F, bake another 15 minutes "

Steps:

• Preheat the oven to 400F.
• Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
• Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
• Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
• Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
• Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
• Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
• Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
• Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
• Gently toss raviolis with the butter until warm, 1 to 2 minutes.
• Top with black pepper and serve with additional Pecorino Romano, if desired.